Mash 20 g fermented bean curd with 10 g sesame oil, 30 g Shaoxing wine, 15 g dark soy sauce, 60 g hoisin sauce, 30 g soy sauce, 5 g five-spice powder, and 2 g pepper.
2
Add 20 g minced garlic to the marinade and mix well.
3
Coat 1000 g pork shoulder with the marinade, ensuring even coverage.
